Blind Assessment

High-toned, richly bittersweet. Pomelo, raspberry, cocoa nib, limoncello, a hint of sage in aroma and cup. Bittersweet structure with juicy acidity; crisp, syrupy mouthfeel. The resonant finish leads with notes of pomelo and sage, rounding to cocoa nib in the long.

Notes

Produced by Jamison Savage of Finca Debra entirely of the Geisha variety of Arabica, and processed by an experimental method described as “cascara-infused washed carbonic maceration,” in which the coffee fruit is first pulped, leaving some flesh on the seed, then fermented in CO2-infused tanks along with cascara (the skin and pulp of the coffee fruit). Theory Coffee Roasters is a specialty roaster and coffee shop based in Redding, California. Visit www.theorycoffee.com for more information.

Bottom Line

A complex, multi-layered experimentally processed Geisha cup with focused fruit supported by crisp cocoa notes.

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